Anne McAlpine: July 25, 2019

I was one of the judges for the Knights of Columbus Chili Fest again this year and I was lucky to be given one of the winning recipes. Fisherville Tavern won in their category and it was a really great chili. I spoke to John Overend, who is the owner along with his wife, Janna.

I also talked to Kathleen Milroy, who is the executive chef, and she shared some other recipes with me. The chili recipe was originally one of hers as is the coleslaw.

The peanut butter pie is a recipe from John and Janna, the owners. All of these recipes are served at the restaurant.

Kathleen told me she was just fine with me publishing the chili recipe. She commented that she makes lots of different kinds of chili and is not much for secrets when it comes to recipes. She also told me that the oil used in the coleslaw recipe is a cold pressed canola oil from a local producer in Waterford named Pristine Gourmet. They grow, harvest and produce a number of beautiful products. She also uses their cold pressed sunflower seed oil in their house made celery leaf pesto that will be on the new menu that will be published mid-summer.